• 125 g (4 oz) medium oatmeal
  • 75 g (3 oz) plain flour
  • 4 tablespoons mixed seeds, such as poppy seeds, linseeds and sesame seeds
  • ½ teaspoon celery salt or sea salt
  • ½ teaspoon freshly ground black pepper
  • 50 g (2 oz) unsalted butter, chilled and diced
  • 5 tablespoons cold water

Put the oatmeal, flour, seeds, salt and pepper in a bowl or food processor. Add the butter and rub in with the fingertips or process until the mixture resembles breadcrumbs. Add the measurement water and mix or blend to a firm dough, adding a little more water if the dough feels dry.

Roll out the dough on a lightly floured surface to 2.5 mm (⅛ inch) thick. Cut out 20 rounds using a 6 cm (2½ inch) plain or fluted biscuit cutter, re-rolling the trimmings to make more. Place slightly apart on a large greased baking sheet.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 25 minutes until firm. Transfer to a wire rack to cool. Serve with cheese.

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